Indian Potato Curry
* exported from mastercook * 
 
 
recipe by : 
serving size : 1 preparation time :0:00 
categories : main dish 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
15   baby potatoes
2   zucchini
  ghee for cooking
1/2   onion finely sliced
piece  ginger finely sliced
2 clove  garlic finely sliced
  onion relish:
2   red onions finely sliced
2 tsp  sweet paprika
1 tsp  cayenne pepper
  juice of 1 lemon
  salt and freshly ground pepper
2 small  chillies seeded finely sliced
  fresh coriander leaves chopped
1/2 tsp  garam masala
1/2 tsp  ground cumin
1/2 tsp  ground coriander
1/2 tsp  cayenne pepper
30   fresh peas podded
250 millileters  coconut cream
1/2 bunch  coriander
  raita
300 natural yoghurt
1/2   continental cucumber
1/2 bunch  fresh mint
2   ripe tomatoes
1 tsp  cayenne pepper
  salt and freshly ground pepper
  juice of 1 lemon
 
to make onion relish, in a bowl combine onion, spices, seasonings and 
lemon juice, then squeeze them with your fingers. let sit for an hour. 
just before serving mix through coriander to taste. in a saucepan of 
lightly salted water, boil potatoes, in their skins, until just cooked. 
allow to cool, then cut them in half. slice zucchini on the bias into 
5mm thick slices. heat a little ghee in a heavy bottomed saucepan, and 
saute onion, ginger, garlic and chilli until soft. add spices and fry 
for 30 seconds. add all the vegetables, toss well and add coconut cream 
bit by bit as they cook. to make raita, put yoghurt in fine sieve and 
leave to strain for 15 mins. grate cucumber with skin on. chop mint 
leaves. peel, seed and dice tomatoes. combine vegetables with yoghurt 
and seasonings. chill. chop coriander leaves. when vegetables are 
cooked and a thick sauce has formed, add coriander and lemon juice to 
taste. 
 
 
 
-- 
(ID: 8803) Mirror: rec.food.recipes: Wed, Feb 11, 2004


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